Best 5 Chocolate Pate Recipes

EASY CHOCOLATE PATE SUCREE

Steps:

• Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
• Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

RICH, DARK CHOCOLATE PATE WITH RASPBERRY SPLASH

Steps:

• Line a 9 by 5 loaf pan with parchment paper.
• Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
• Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
• Chill for at least 8 hours to set, or overnight.
• Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
• Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
• Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.

CHOCOLATE PATE SUCREE

Steps:

• Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.
• Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.

CHOCOLATE PATE

Steps:

• 1. In top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with a wire whisk until smooth and glossy.
• 2. Remove from heat and add yolks, one at a time, beating well after each.
• 3. Add powered sugar, whisking constantly until smooth. Mix in Rum.
• 4. Butter a small 4-cup loaf pan. Put waxed paper or plastic wrapt in pan, leaving overhang, and butter sides and bottom of the lining. Pour chocolate mixture into pan, cover with plastic wrap and freeze overnight.
• 5. To remove pate, gently loosen lining from pan. It is sticks, set in hot water for a few seconds. Turn pate onto a serving plate and remover plastic lining. Using a hot knife, slice pate into 1/2 inch slice and serve over a pool of raspberry sauce, with a large dollop of fresh whipped cream. Store pate in freezer and slice when needed.
• 6. For Raspberry Sauce: Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liquer in food processor or blender. Strain puree to remove seeds . Chill until ready to use.

CHOCOLATE PATE

Steps:

• In top of a double boiler over simmering water, melt chocolate with cream and butter. Beat with a wire whisk until smooth and glossy. 2 Remove from heat and add yolks, one at a time, beating well after each. 3 Add powered sugar, whisking constantly until smooth. Mix in Rum. 4 Butter a small 4-cup loaf pan. Put waxed paper or plastic wrapt in pan, leaving overhang, and butter sides and bottom of the lining. Pour chocolate mixture into pan, cover with plastic wrap and freeze overnight. 5 To remove pate, gently loosen lining from pan. It is sticks, set in hot water for a few seconds. Turn pate onto a serving plate and remover plastic lining. Using a hot knife, slice pate into 1/2 inch slice and serve over a pool of raspberry sauce, with a large dollop of fresh whipped cream. Store pate in freezer and slice when needed. 6 For Raspberry Sauce: Drain 1 package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liquer in food processor or blender. Strain puree to remove seeds . Chill until ready to use.